FDA to limit amout of salt..

[tater]

Originally Posted by Flopper

I've notice that every time i eat in a restaurant that doesn't serve sashimi, later on that night I'm parched. I've put together that restaurant's use a lot of... SALT. I won't be ordering the clam chowder at one of my local fave's because... way too salty.

Don't get me wrong, I'm a huge salt fan. I like to wash it down with tequila almost every night.

So two things. I really don't like the gov't telling anyone how much salt to use (I'll decide whether or not to get the clam chowder, if you don't mind). And I wish they wouldn't use so much salt.

There is a reason why professionally prepared food tastes good—I'm talking real, serious restaurants here. Proper use of salt is WAY up there. Read Keller's recipes (French Laundry). Loads of salt. It was my understanding that the relationship between salt and hypertension is less than straightforward, too. BTW, they've done studies, and when people salt their own food, they use far MORE salt than when it is prepared properly for them. Not a little more, a LOT more. So again, ban salting prepared food, and it will be salted by the customer, and likely salted MORE. WTG government!?!